Poached sole and salmon roulade

Ingredients

• 900 g Sole fillet
• 400 g Salmon fillet
• 400 ml Cream
• Salt
• Pepper
• 30 ml Noilly Prat
• 30 ml Fish Stock
• 100 ml White wine
• 250 ml Cream
• 10 g Corn starch
• 1.00 Kg Spinach
• 50 g Garlic
• 50 g Shallots
• 50 ml Olive oil
• Salt, Pepper
• 1.20 Kg Potatoes
• 50 g Butter
• 20 g Parsley
• 250 g Tomatoes
• 20 ml Olive oil
• 10 g Basil

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Preparation

• Blend salmon finely in a blender, make sure it stays cold all the time
  Mix in seasoning and cream, season to taste
  Clean sole fillet and lay them next to each other on a plastic wrap
  Spread teh salmon mix carefully on teh sole fillets
  Roll everything like a roulade
  Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock
• Combine ingredients except cream and starch for the fish stock
  Poach the roulades in the stock for about 10 minutes, take out and let rest
• Then boil up fish stock, add cream
  Mix corn starch with a little white wine and thicken the sauce
• Turn the potatoes and boil till soft
  Just before serving heat them up, saute in a bit butter and chopped parsley
• Saute the cleaned spinach, season to taste
  
  Semi dry the tomato with olive oil and seasoning